These go great with the gravy recipe. My daughter really liked these too with some jam & almond butter.
6 large egg whites
1/4 c coconut flour
3/4 c almond flour
1 tsp baking powder
1 1/2 tbsp butter or coconut oil
dash of salt
1. In a bowl, whisk the egg whites until they are frothy
2. In a separate bowl, mix the two flours and baking powder and then with a knife or fork, cut in the cold butter (or coconut oil) and add the salt if using. You want to make a crumbly mixture. Let this sit in the refrigerator for 15-20 min.
3. Preheat oven to 400F
4. Remove flour/butter mixture from refrigerator, and gently fold in the egg whites, stirring to combine.
5. Spoon the biscuit batter onto a greased sheet pan or into muffin tins
6. Bake for 12-15 minutes or until golden brown.
